From Purple Carrot, the vegan meal kit people. I would not have thought of using pumpkin in Mexican food and it works beautifully here. This recipe makes a great healthy meal for our Mexican food fans. Amazingly delicious.
3 cloves garlic
1 red onion
1 red bell pepper
1/2 cup corn kernels (fresh or frozen)
1/2 cup pumpkin puree
1 chipotle pepper in adobo (or 2 tablespoons sriracha sauce)
1 can black beans (1.5 cups)
6 corn tortillas
Mince 1 clove garlic. Peel and finely dice the red onion. Trim, deseed, and roughly chop the red bell pepper. Chop the cilantro. Zest the lime, then juice it.
Add half the lime juice to a medium bowl with 2 tablespoons chopped onions, the minced garlic, half the chopped cilantro, corn, and sprinkle with salt. Stir to combine.
In a medium saucepan, combine 2 whole cloves of garlic, the remaining chopped onion, chopped red bell pepper, 1 1/2 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer about 5-7 minutes. Transfer to a blender and add the pumpkin puree, the remaining lime juice, and the chipotle or sriracha. Blend this pumpkin salsa roja until smooth.
Drain and rinse the black beans. Add to the saucepan used to cook the vegetables above (no need to rinse) with 1/4 cup water. Cook, stirring occasionally, 3-5 minutes until the beans are heated through. Add lime zest to the beans and salt if needed.
Cut the corn tortillas into quarters. Place a large nonstick skillet over medium heat. Add the pumpkin salsa roja from the blender and bring to a simmer. Add the quartered tortillas and make sure they are all evenly coated with the sauce. Allow the tortillas to warm through and soften, less than 1 minute.
Serve the chilaquiles in pumpkin salsa roja family-style. Top the skillet contents with the black beans, the marinated corn, and remaining cilantro.
Serve with diced avocado and lime wedges. If you don’t care about dairy, some whole-milk yogurt or sour cream goes nicely with this dish too.